Blog

In the midst of the chaos that accompanies the beginning of the school year, my mind has been absent from the kitchen, fixating on my new students and lesson plans instead. These early school days can be long and exhausting, as we all look for a new footing and gradually settle into a routine, developing the new rhythm of another year.

Knowing of the movement on the horizon, on the final day of summer vacation I made it a point to spend a slow afternoon in my favorite location—the kitchen. Since plums have been especially sweet this year, I wanted to make the fruit the feature of my next pastry. With this tart, I consider the goal accomplished. The bright flavor of the plums stand out, complemented by a buttery crust and a sweet, rich almond filling. It was difficult to keep my fork away for longer than a few hours, as I pilfered bites between meals.

While eating another rushed meal from a box for dinner this evening, my mind drifted back to the lethargic days of summer. The setting of the sun feels too early recently, the dark evenings making the summer months seem more than a couple weeks away. I sliced a plum for dessert, eating it while watching the sky turn orange. While I am excited for the weeks ahead, it is nice to take a moment and bring back the flavors of a simpler moment in time.

This Plum Almond Tart allows the sweet summer fruit to shine. It begins with a buttery tart crust filled with a rich almond filling. Then, sliced ripe plums are pressed into the top before baking. In the oven, the fruit roasts and the filling toasts. The tart can be served warm or chilled, depending on personal preference. I prefer the first slice warm from the oven and the second slice chilled as I steal a few bites the next morning for breakfast.

In a large mixing bowl, whisk together the flour, sugar, and salt. Cube the butter and add it to the dry ingredients by rubbing it between your fingers until the dough resembles coarse sand. Add the lightly whisked egg and vanilla extract, folding the mixture until the dough comes together with a uniform appearance.

Form dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 30-60 minutes, or until cold.

On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer into the tart pan and trim the edges. To blind bake, line the inside of the dough with parchment paper and fill with pie weights or dried beans to help the dough keep its shape while baking (alternatively, you can also poke the bottom of the pan with a fork several dozen times). Bake for 20-25 minutes, or until lightly browned. Remove from the oven and allow to cool. Remove weights and parchment, if necessary. Keep the oven temperature at 350 degrees F.

In a large mixing bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs, vanilla extract, almond extract, and salt. Stir in the almond flour until uniform. Spread the filling evenly into the tart shell with an offset spatula.

Place the plum slices upright in the filling and press down gently. Bake for 50-60 minutes, or until the almond filling is baked through and appears lightly browned. Cool to room temperature before slicing and serving.

Pastry Affair

Pastry Affair takes a rustic, honest approach to food. There may be a few rough edges, imprecise cuts, and crumbs sprinkled around the table, but that is what makes it feel like home. Designed for the home baker, Pastry Affair features recipes covering everything from cake and cookies to Sunday brunch.

It is a space where you will find a generous amount of butter and sugar, photography, and a whole lot of life.